- 4 cups butternut squash, cubed
- 1 cup apple, diced
- 1/2 cup green pepper, diced
- 1/2 cup red pepper, diced
- 1/2 cup red onion, diced
- 1 large garlic clove, minced
- 3 tablespoons brown sugar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Peel the butternut squash.
- Cut in half lengthwise and scoop out the seeds.
- Cut the squash into cubes about 1 inch square.
- Toss all the ingredients together in a baking dish. Be sure to coat evenly with the olive oil.
- Bake, covered, at 350 degrees for about one hour or until the squash is tender.
- Serve and enjoy your tasty vitamins!
- 5 medium baking potatoes
- 1/4 cup butter, softened
- 2 cups shredded cheddar cheese, divided
- 3/4 cup sour cream
- 1 (1 ounce) envelope ranch dressing mix
- 1 tablespoon snipped chives
- 1 garlic clove, minced
- crumbled cooked bacon
- chopped green onion
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing bowl, beat the pulp with butter.
- Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
- Spoon into potato shells.
- Sprinkle with remaining cheese.
- Place on a baking sheet.
- Bake for 15-20 minutes or until heated through.
- Top with bacon and green onions.
- 1 lb asparagus spear ( thick spears are best for roasting)
- 1 -2 tablespoon olive oil
- 2 garlic cloves, minced
- kosher salt
- fresh ground black pepper
- 2 tablespoons lemon juice
- Preheat oven to 400°F.
- Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the asparagus spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.
- 2 eggs, beaten
- 3/4 cup milk
- 3/4 cup dry breadcrumbs
- 1 (1 ounce) envelope dry onion soup mix
- 2 lbs lean ground beef
- To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
- In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.
- 1 large head romaine lettuce
- 1 tart apple
- 2 ripe tart pears
- 4 ounces feta cheese
- 1/4 cup dried cranberries
- 1/2 cup walnuts
- 2 grilled chicken breasts
- 1 cup sugar
- 2 tablespoons poppy seeds
- 3/4 cup raspberry vinegar
- 2 tablespoons prepared mustard
- 2 teaspoons salt
- 1 1/2 cups canola oil
- 1 small onion
- Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
- For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.